Month: January 2010

Marrons Cuits

Thanks to a recipe by Christophe Champagnac of the Restaurant Les Arums I realized how beautifully anise goes with chestnuts. The original recipe was ‘ cappucino of chestnuts with star aniseed, pan fired foie gras, balsamic caramel ‘ (…). Now I don’t eat meat and…

A beautiful thing

This is probably the most beautiful veggie of all. Sorry sorry I don’t want to be mean to all you beautiful carrots, potatoes and such. You know it’s the intrinsic values that count, and this radish certainly is not the best veggie of all. Though,…

Pear and Roquefort pie

I work way to much at the moment, it’s buying season and instead of trying new recipes from my lovely new cookbooks I run from one fair to the other.  Hotel breakfast and the junk food one usually eats  during the day don’t make me…

Tangerine jam

I don’t like to admit it, but our boy is very picky when it comes to food. He always was like this, he hated the first ever mash ( it was carrot ) we made him. Today he could live from pasta and parmesan cheese.…